Strawberry and Coconut Tarts (Vegan GF)

The ultimate summer no-bake dessert that is easy to make and impressive for friends and family. Raw date, nut and oat crust with a strawberry jam and coconut yoghurt filling finished with fresh berries. Naturally vegan and gluten-free, they are a summertime staple.

I am in love with berries and always have been! And this year I am really enjoying make them the star of the show when it comes to desserts and bakes (or no-bakes). Following my recent crumble bars, I knew another berry-themed dessert was due and enter this recipe for Strawberry and Coconut Tarts. They are so simple, require no baking and just a handful of staple ingredients. They are also really versatile depending on the fruit you want to show off: try adding another berry jam and berries on top for a fun twist on these strawberry desserts.

Whichever you berry you choose; the base of the tart recipe is the same and is so simple! Here’s what we need:

• Dates: medjool dates will always be the best as they are so jammy and require no soaking as they are so soft already. But they are also the most expensive, so feel free to use dried dates or other varieties. Soaking the pitted dates in boiling water rehydrates them and allows them to blend well and bind these bases.
• Ground almonds: these add a lovely sweet nutty flavour and are easy to find in the shops.
• Oats: make sure you use GF certified oats if necessary. The oats are added to a blender with the other base ingredients to form a sticky and wholesome raw dough. If you have oat flour, you can use that, too, but there is no need to pre-blend these oats.
• Desiccated coconut: one of the coconut elements in these Strawberry and Coconut Tarts. They add a lovely texture and tropical flavour without being overpowering for the bases.
• Coconut oil: just a little bit helps to bind these tart bases. 

The resulting raw dough is sticky and will hold together when pressed between your fingers without being too sticky. A trick to make sure you can get these Strawberry and Coconut Tarts out of the tart cases is to thoroughly grease the cases with coconut oil and then add a couple of strips of parchment paper in a cross pattern to help you lift out the tarts. Loose-bottomed tart tins are even better here! You could also use a muffin or cupcake tray, too. Pop them in the fridge or freezer to set and then you’re ready to fill the tarts.

I’ve kept the filling really simple, light and summery with delicious flavour and colour contrast in these Strawberry and Coconut Tarts. A thin layer of sweet strawberry jam followed by a thick layer of coconut yoghurt. The jam underneath is a like a hidden treasure when you slice into the tarts! Top the yoghurt with fresh berries and more coconut, too.

That’s all there is to these tarts, they are so simple, and family approved. They are great to make ahead of time and fill the tarts just before serving to friends and family. They also make such a gorgeous individual dessert (they are best made in individual tart tins or muffin tins rather than a large one) that is naturally vegan, gluten-free and so summery and fresh. 

With a sweet, chewy and nutty tart case, a lusciously creamy and gooey filling with crisp berries on top, it’s the best of summer produce!

If you are looking for more berry recipes, how about my:

• Raspberry Oat and Cacao Nib Crumble Bars
• Blueberry and Hazelnut Banana Bread
• Nectarine and Blueberry Galette
• Strawberry Lemon Banana Bread
• Rhubarb and Raspberry Crisp

Strawberry and Coconut Tarts (Vegan GF)

• Servings: 4-5
• Time: 20 minutes plus 2 hours cooling
• Difficulty: easy
• Print

The ultimate summer no-bake dessert that is easy to make and impressive for friends and family. Raw date, nut and oat crust with a strawberry jam and coconut yoghurt filling finished with fresh berries. Naturally vegan and gluten-free, they are a summertime staple.

Ingredients

• Tart Crust:
• 120g pitted dates
• 40g ground almonds
• 50g oats
• 60g desiccated coconut
• 15g coconut oil, soft
• Filling:
• 120g strawberry jam
• 200-250g coconut yoghurt
• 6-8 strawberries, sliced
• 2 tbsp flaked coconut
• ½ passion fruit

Directions

1. Grease 4-5 mini tart tins with coconut oil (loose-bottom tins are best) and line a couple of pieces of parchment paper in a cross pattern to help lift out the tarts.
2. Soak the dates in boiling water for 10 minutes to soften and drain them.
3. Add the ground almonds, oats and desiccated coconut to a blender and process to a fine crumble. Now add the dates and coconut oil and blend to form a sticky mixture. It will hold together when pressed between your fingers.
4. Divide the mixture between the tart tins and press down firmly along the bottom and sides to form the tart cases. Place in the fridge for 2 hours to set or in the freezer to really firm up.
5. Carefully remove the tart cases from the tins, top with the strawberry jam and coconut yoghurt. Decorate with the sliced strawberries, flaked coconut and passion fruit. Best eaten straight from the fridge.

I look forward to hearing what you think of these Strawberry and Coconut Tarts so please let me know in the comments below and tag me in your desserts. I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With strawberry coconut love x

The original recipe for social media is sponsored by Joules, but this blog post is not sponsored and all opinions are my own.